Food Science of Animal Resources

Laminin as a Key Extracellular Matrix for Proliferation, Differentiation, and Maturation of Porcine Muscle Stem Cell Cultivation

Minsu Kim, Hyun Young Jung, Beomjun Kim, Cheorun Jo

Food Sci Anim Resour 2024 [published online ahead of print: Mar 25, 2024]
https://doi.org/10.5851/kosfa.2024.e27

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Innovative Application of Cold Plasma Technology in Meat and Its Products

Dinesh D. Jayasena, Taemin Kang, Kaushalya N. Wijayasekara, Cheorun Jo

Food Sci Anim Resour 2023;43(6):1087-1110.
https://doi.org/10.5851/kosfa.2023.e31

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Study on the digestion-induced changes in the characteristics and bioactivity of Korean native and overseas cattle-derived peptides

Jae Hyeon Kim, Da Young Lee, Seung Yun Lee, Ermie Jr. Mariano, Jae Won Jeong, Seung Hyeon Yun, Juhyun Lee, Jinmo Park, Yeongwoo Choi, Dahee Han, Jin Soo Kim, Cheorun Jo, Sun Jin Hur

Food Sci Anim Resour 2023 [published online ahead of print: Oct 05, 2023]
https://doi.org/10.5851/kosfa.2023.e64

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Quality Evaluation of Mackerel Fillets Stored under Different Conditions by Hyperspectral Imaging Analysis

Azfar Ismail, Jiwon Ryu, Dong-Gyun Yim, Ghiseok Kim, Sung-Su Kim, Hag Ju Lee, Cheorun Jo

Food Sci Anim Resour 2023;43(5):840-858.
https://doi.org/10.5851/kosfa.2023.e39

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Comparative Quality Traits, Flavor Compounds, and Metabolite Profile of Korean Native Black Goat Meat

Shine Htet Aung, Edirisinghe Dewage Nalaka Sandun Abeyrathne, Md. Altaf Hossain, Doo Yeon Jung, Hyun Cheol Kim, Cheorun Jo, Ki-Chang Nam

Food Sci Anim Resour 2023;43(4):639-658.
https://doi.org/10.5851/kosfa.2023.e25

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Bactericidal Effect of Combination of Atmospheric Pressure Plasma and Nisin on Meat Products Inoculated with Escherichia coli O157:H7

Hag Ju Lee, Yeseul Heo, Hye-Jin Kim, Ki Ho Baek, Dong-Gyun Yim, Anand Kumar Sethukali, Dongbin Park, Cheorun Jo

Food Sci Anim Resour 2023;43(3):402-411.
https://doi.org/10.5851/kosfa.2022.e73

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On-Farm and Processing Factors Affecting Rabbit Carcass and Meat Quality Attributes

Sethukali Anand Kumar, Hye-Jin Kim, Dinesh Darshaka Jayasena, Cheorun Jo

Food Sci Anim Resour 2023;43(2):197-219.
https://doi.org/10.5851/kosfa.2023.e5

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Effect of Temperature Abuse on Quality and Metabolites of Frozen/Thawed Beef Loins

Jeong A Kwon, Dong-Gyun Yim, Hyun-Jun Kim, Azfar Ismail, Sung-Su Kim, Hag Ju Lee, Cheorun Jo

Food Sci Anim Resour 2022;42(2):341-349.
https://doi.org/10.5851/kosfa.2022.e9

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Determining the Optimal Cooking Time for Cooking Loss, Shear Force, and Off-Odor Reduction of Pork Large Intestines

Sung-Su Kim, Yee Eun Lee, Cho Hyun Kim, Joong-Seok Min, Dong Gyun Yim, Cheorun Jo

Food Sci Anim Resour 2022;42(2):332-340.
https://doi.org/10.5851/kosfa.2022.e6

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Oxidative Stability of Vacuum-Packed Chicken Wings Marinated with Fruit Juices during Frozen Storage

Rashmi A. Rupasinghe, Amali U. Alahakoon, Achala W. Alakolanga, Dinesh D. Jayasena, Cheorun Jo

Food Sci Anim Resour 2022;42(1):61-72.
https://doi.org/10.5851/kosfa.2021.e62

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Nuclear Magnetic Resonance (NMR)-Based Quantification on Flavor-Active and Bioactive Compounds and Application for Distinguishment of Chicken Breeds

Hyun Cheol Kim, Dong-Gyun Yim, Ji Won Kim, Dongheon Lee, Cheorun Jo

Food Sci Anim Resour 2021;41(2):312-323.
https://doi.org/10.5851/kosfa.2020.e102

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Comparative Meat Qualities of Boston Butt Muscles (M. subscapularis) from Different Pig Breeds Available in Korean Market

Mahabbat Ali, Ki Ho Baek, Seong-Yun Lee, Hyun Cheol Kim, Ji-Young Park, Cheorun Jo, Jong Hyun Jung, Hwa Chun Park, Ki-Chang Nam

Food Sci Anim Resour 2021;41(1):71-84.
https://doi.org/10.5851/kosfa.2020.e79

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Effect of Sodium-Alternative Curing Salts on Physicochemical Properties during Salami Manufacture

Dong-Gyun Yim, Dong-Jin Shin, Cheorun Jo, Ki-Chang Nam

Food Sci Anim Resour 2020;40(6):946-956.
https://doi.org/10.5851/kosfa.2020.e65

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Purification of Pig Muscle Stem Cells Using Magnetic-Activated Cell Sorting (MACS) Based on the Expression of Cluster of Differentiation 29 (CD29)

Kwang-Hwan Choi, Minsu Kim, Ji Won Yoon, Jinsol Jeong, Minkyung Ryu, Cheorun Jo, Chang-Kyu Lee

Food Sci Anim Resour 2020;40(5):852-859.
https://doi.org/10.5851/kosfa.2020.e51

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Optimization of Culture Conditions for Maintaining Pig Muscle Stem Cells In Vitro

Kwang-Hwan Choi, Ji Won Yoon, Minsu Kim, Jinsol Jeong, Minkyung Ryu, Sungkwon Park, Cheorun Jo, Chang-Kyu Lee

Food Sci Anim Resour 2020;40(4):659-667.
https://doi.org/10.5851/kosfa.2020.e39

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Effects of Searing Cooking on Sensory and Physicochemical Properties of Beef Steak

Ji Hyun Yoo, Ji Won Kim, Hae In Yong, Ki Ho Baek, Hyun Jung Lee, Cheorun Jo

Food Sci Anim Resour 2020;40(1):44-54.
https://doi.org/10.5851/kosfa.2019.e80

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Comparison of Functional Compounds and Micronutrients of Chicken Breast Meat by Breeds

Mahabbat Ali, Seong-Yun Lee, Ji-Young Park, Samooel Jung, Cheorun Jo, Ki-Chang Nam

Food Sci Anim Resour 2019;39(4):632-642.
https://doi.org/10.5851/kosfa.2019.e54

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Combined Effect of Aging and Irradiation on Physicochemical Quality of Pork Shoulder

Dong-Gyun Yim, Cheorun Jo, Ali Mahabbat, Ji-Young Park, Seong-Yun Lee, Ki-Chang Nam

Food Sci Anim Resour 2019;39(3):510-519.
https://doi.org/10.5851/kosfa.2019.e46

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Storage Stability of Vacuum-packaged Dry-aged Beef during Refrigeration at 4°C

Seonjin Kim, Hyun Jung Lee, Minsu Kim, Ji Won Yoon, Dong Jin Shin, Cheorun Jo

Food Sci Anim Resour 2019;39(2):266-275.
https://doi.org/10.5851/kosfa.2019.e21

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Effects of Aging and Aging Method on Physicochemical and Sensory Traits of Different Beef Cuts

Minsu Kim, Juhui Choe, Hyun Jung Lee, Yeongkwon Yoon, Sungho Yoon, Cheorun Jo

Food Sci Anim Resour 2019;39(1):54-64.
https://doi.org/10.5851/kosfa.2019.e3

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